Dairy Free Cream Of Mushroom Soup

• 1 1/2 pounds mushrooms
• 1 yellow onion
• 2 teaspoons chopped garlic
• 1/4 cup olive oil
• 2 teaspoons olive oil
• 1 1/2 teaspoons dried thyme
• 2 tablespoons arrowroot starch
• 1 1/2 cups bone broth or stock
• 1 can coconut milk
• 1 lemon
• 4 teaspoons parsley

1. Rinse, pat dry, and slice mushrooms about 1/4" thick. Chop the onion and garlic.
2. Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
3. After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
4. Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).
5. Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
6. Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.
7. Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
8. Use an immersion blender or ladle into a standing blender and puree until smooth.
9. Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish.

mushrooms, yellow onion, garlic, olive oil, olive oil, thyme, arrowroot starch, bone broth, coconut milk, lemon, parsley

Taken from food52.com/recipes/78678-dairy-free-cream-of-mushroom-soup (may not work)